Diabetic Friendly Chocolate and Prune Cake
Nutrition
Calories: 435 kcalCarbohydrates: 57 gProtein: 12 gFat: 29 gSaturated Fat: 19 gCholesterol: 106 mgSodium: 135 mgFiber: 10 gSugar: 35 gVitamin A: 13.95 IUCalcium: 99 mgIron: 8 mg
Ingredients
- 11 oz bittersweet chocolate
- 10 tbsp 2/3 cup low-fat spread
- generous 1 cup pitted prunes quartered
- 3 wholes egg beaten
- 1 ¼ cups graham flour or besan (chick pea flour)
- 2 tsp baking powder
- 1/2 cup unsweetened coconut milk rice milk or soy milk
Instructions
- 1. Preheat the oven to 350°F. Grease and line a deep 8-inch round cake pan. Melt the chocolate in a heatproof bowl over a pan of simmering water.
- 2. Mix the low-fat spread and prunes in a food processor. Process until light and fluffy, then scrape into a bowl.
- 3. Gradually fold in the melted chocolate and eggs, alternately with the flour mixture., Beat in the coconut milk, rice milk or soy milk.
- 4. Spoon the batter into the prepared cake pan, level the surface with a spoon, then bake for 20 - 30 minutes, or until the cake is firm to the touch. A fine skewer inserted into the center should come out clean. Allow to cool on a wire rack before serving.
- Important Note: Not all recipes offered here are appropriate for all people with diabetes. Please work with your health care provider, diabetes educator or dietitian to design a meal plan that's right for you.